tag:blogger.com,1999:blog-5445569787371915337.post9116584107401766971..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottled beer in the 1950’s – Bright Bottled Beers (part six) Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-42500604789955994212016-02-03T13:45:27.251-08:002016-02-03T13:45:27.251-08:00StartP,
I guess it does say "Old Westgate&qu...StartP,<br /><br />I guess it does say "Old Westgate". Been through loads of times, and to occasionally, Wakefield Westgate station. Seen a game at The Rapid Solicitors Stadium, too. Though I don't think it was called that back then.<br /><br />Not enough Mild is my main recollection of Wakefield.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22734683051313553102016-02-03T07:37:31.500-08:002016-02-03T07:37:31.500-08:00And that 'Westgate' looks more like Canter...And that 'Westgate' looks more like Canterbury than any part of Wakefield.StuartPhttps://www.blogger.com/profile/13748038209546648459noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-56003550349341967962016-02-02T14:44:09.180-08:002016-02-02T14:44:09.180-08:00Oh No! Well I'll do my best to repeat most of ...Oh No! Well I'll do my best to repeat most of it.<br /><br />This is interesting stuff. I'm a biochemist and haven't really even looked at rH before, so I'm not surprised about confusion with rH and pH. So I decided to study up a bit on it over lunch. Apparently rH is something microbiologists worry about. <br /><br />rH is sometimes called "relative Hydrogen" like pH is relates to measuring Hydrogen but is concerned with the Hydrogen pressure. Like pH it is a log scale, with the midpoint being 28 instead of 7.<br /><br />The reason they care is that rH is a way of measuring the reducing potential of Hydrogen in a solution like Beer or Wine. Have a low number on the rH scale means there is a high level of reductants (i.e. antioxidants) in the solution, which inhibits the growth of bacteria and yeast. As the number gets higher there is less reducing power (it is more oxidized) so wild yeast and bacteria are able to grow more easily.<br /><br />I also found a source that says Melanoidin malt is also know as rH malt - I would guess this is because the melanoidins help lower the rH value of the beer. <br /><br />This site explains rH a bit more and has some formulas: http://h-minus-ion.vpinf.com/rH-score-1.html<br /><br />Also decinormal = 0.1 N or 1/10 of an equivalent of H+ per liter of an acid solution.Chrishttps://www.blogger.com/profile/06455287260820454268noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-74676697296538406822016-02-02T13:27:13.716-08:002016-02-02T13:27:13.716-08:00Whoops, accidentally deleted an interesting commen...Whoops, accidentally deleted an interesting comment about rH. My apologies. Please resubmit.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41334551406093203112016-02-02T07:22:22.532-08:002016-02-02T07:22:22.532-08:00StuartP,
blame OCR software. It correctly said rH...StuartP,<br /><br />blame OCR software. It correctly said rH, but I assumed it was a mistake and changed it. Fixed now. All the more confusing because there were a couple of mentions of pH.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18693250909368229172016-02-02T06:41:04.123-08:002016-02-02T06:41:04.123-08:00I am not surprised you didn't understand that ...I am not surprised you didn't understand that bit about beer being at around pH 15.<br />That was some sort of mistake. A pH 15 solution is strongly caustic and would turn you into soap if you sat in it for long enough.<br /><br />FYI a 'pH buffered' solution is one where dissolved salts maintain the solution at a fixed pH, counteracting any small additions of acid or alkali that would otherwise change the pH of the liquid. i.e. 'buffering' it against change.StuartPhttps://www.blogger.com/profile/13748038209546648459noreply@blogger.com